Kansas State University Dining Services recently partnered with senior dietetic students doing their management practicum with the department to produce a special healthful, seasonal, largely sustainable meal for students at KSU’s Kramer Dining Center, reports the Kansas State Collegian. Called Life in the Fresh Lane, the event was one of a series of themed monthly dinners designed to provide examples of healthy eating dining.
The menu included autumn beet salad, oven roasted salmon, penne pasta, roasted root vegetables and artisan bread, with hazelnut Semifreddo cappuccino and chocolate biscotti for dessert. Fresh produce used to make the meal came from Willow Lake Farm, a local concern operated by the KSU horticulture students, as well as several other local producers.
